To make a pavlova you really need an electric beater and egg whites that are not too fresh. If they are the pavlova will weep.

Heat the oven to 180°C (not fanbake). Line a baking tray with baking paper and mark a circle about 16cm diameter with a plate. Place the egg whites into the clean bowl of an electric beater. Add the salt and beat until stiff. Slowly add the sugar with the beater running. Beat for about 10 minutes at high speed until the meringue is thick and glossy – it should be thick enough not to fall from the beater. Last of all, whisk in the cornflour and vinegar. Use a big spoon to drop dollops of meringue into the circled area of baking paper. Form into a circle of meringue, making swirls with the spoon on the top rather than flattening to a neat tidy disc.

Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook a further hour. Turn off oven and leave pavlova to cool in the oven.

Pavlova can be cooked a couple of days ahead and stored in an airtight container, or frozen. To serve, spoon Berry Compote over pavlova and scatter over mixed berries.

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39 comments

Hiya - So excited to give this a go (will be trying with stevia) but wondering, what do you recommend to do with the egg yolks? Cheers

f430girlOctober 16, 2018

Hi Annabel, I made your Ultimate pavlova but when I took it out of the oven it did not have a crust - it felt tacky. I put it back in the oven and turned the temperature up for while and then turned the oven off. It turned out ok.Does the crust form after you turn the oven off while it is drying or am I doing something wrong.
I would like to m make 2 for my great nieces first birthday on Sunday

propcareMarch 28, 2017

I've made lots of Pav and I would say this is the BEST Pav recipe I've come across! Had lots of complement about ithe 😊

S_jMarch 03, 2017

Hi Annabel
Can i use this recipe for Individual Pavlova's.
If yes do i have to change the cooking time as i do want them to be soft in the Center.

chefjasonFebruary 04, 2017

How do you get the pavlova as white as it is in the photo? Mine always come out a light rose beige, including when I use this recipe. White would be a lot better.
I use white vinegar.

AnnieAnnieDecember 26, 2016

Hi Annabel, Another Xmas, and once again this recipe has helped me to make dinner a resounding success. We had friends around, and we spotted someone (not me for once!) sneaking thirds!! He normally refuses to eat anyone's but his own.What better endorsement can I ask for? Thank you once again for turning me into the family's pavlova king. All the best for New Year. Richard.

wekadogDecember 26, 2016

Hi Mel, You can read more about using a normal oven versus a fanbake here - http://www.annabel-langbein.com/recipes/conversions/
happy cooking!

Annabel LangbeinDecember 22, 2016

Hi, the Brown Sugar Pavlovas should have crisped up on the outside. Next time, give them 5 minutes at a higher temperature then lower it for the rest of the time. Every oven is different - so cooking times are a guide only. Hope this helps!

Annabel LangbeinDecember 22, 2016

Hi Rachel, You can keep the pavlova 2-3 days in an airtight container. Best to store in a cool place while it is warm and summery. Happy holidays!

Annabel LangbeinDecember 22, 2016

Hi there,
How long in advance can the PAv be made, would 2 or 3 days be ok?

RachelryanNovember 29, 2016

Hi there I've just made your brown sugar pavlovas from your Free range cook book - Through the seasons and it says to cook them in a fan bake oven at 90*C for 11/4 hours . I've done this but they don't seem to be crunchy yet ???? Does this happen as they cool ? I have left them in the oven with the door slightly ajar.

MaterialassetsOctober 11, 2016

Thanks cookallday, I have been looking around but have never found a pavlova recipe that uses fanbake. This pav looks fantastic, I will give it a try :)

McMelJuly 06, 2016

Hi McMel, I have a fan oven, so always drop 20 degrees.
So for 180, bake on 160...
This is correct as I've always baked this way since have a fan oven"

cookalldayJuly 05, 2016

Hi There, my oven only has fanbake. Are you able to give me an idea of what temperatures to use? Thanks :)

McMelJuly 04, 2016

Looks really nice and easy (hopefully) never made a pavlova before definitely going to give this a go.

Lyn 50December 19, 2015

We had tried half a dozen different recipes from various sources, including a popular NZ cookbook- abject failures!! Your recipe single-handedly resurrected Xmas dessert!! My wife commented that even her pavs are a marvel now! Thank you so much for this, you have made me a go-to Pavlova king for my family & neighbours! xxx

wekadogJune 05, 2015

This is my signature dessert. The family love it. I do a double recipe and bake it in a large 50mm deep dish. Then I let the guests self serve. I leave the fruit and cream in separate containers as we have people with various allergies and intolerances. (Lactose, fructose etc). Needless to say there is never any pav left

GraemeDudfieldFebruary 14, 2015

I've made this three times since Christmas with duck whites from my 3 ladies, so they are very fresh but they make the best pav ever! Thanks for the great recipe. I'm going to make pomegranate gelato with the yolks.

DebRossJanuary 26, 2015

Hi Alana - you can serve the pavlova with cream and berries or other fruit on top. Or you can serve the cream on the side. Happy cooking!

Annabel LangbeinJanuary 11, 2015

Hello Miss Judy - we have not tried it with Splenda. If you try it, let us know how you get on!

Annabel LangbeinJanuary 11, 2015

Hi Chisel - Best to keep it in a container, unless it is very well wrapped in glad wrap. Happy cooking!

Annabel LangbeinJanuary 11, 2015

Hi Clea80 - 16cm is correct, it makes a nice, high pavlova with lots of marshmallow-y centre. Enjoy!

Annabel LangbeinJanuary 11, 2015

Great recipe the berry compote is the best, it is very yummy.
Perfect pav !

Triple StrikeJanuary 09, 2015

great recipe, my mum has been the 'pav maker' every xmas before now, so I have taken over, I have free range chickens so use their eggs, makes the best pav! in the oven now ready for xmas tomorrow :)